Pan-fried Pacific Saury
A Japanese seasonal favorite pan-fried to a mouthwatering brown!
Photographed by Masashi Kuma
Excludes time needed for the fish to cool to room temperature.
Ingredients (Serves 2)
- 2 Pacific saury
- 2 tbsp white wineNote
- Grated daikon radish, as needed
- Grated ginger, as needed
- Sudachi, as needed
- Ponzu soy sauce, as needed
- Olive oil
Take the fish out of the fridge 10-15 minutes before cooking.
When buying Pacific saury, look for fish with yellow mouths that are firm to the touch and have clear, bright eyes.
Scale the fish by scraping from tail to head with the tip of your knife. Remove the head by cutting down just behind the pectoral fins. Cut off the tail, drawing the knife towards you to cut it off in one motion.
Sprinkle salt over both sides of the fish from a height of about 30 cm.
Use a flour sieve or tea strainer to evenly dust the fish with flour. Apply extra to the cut ends.
Heat 1 tbsp of olive oil in a frying pan placed over medium heat. When the oil starts to smoke, lay the fish presentation side down in the pan.
To allow the fish to cook faster, press down lightly before covering the pan. After frying for 2-3 minutes, shake the pan to see if the fish moves. Once it does, turn over and replace the lid.
After frying for about a minute, drizzle white wine over the fish in a circular motion. Cover to briefly steam. Remove the lid and allow the moisture to evaporate.
Plate up and garnish with grated daikon radish topped with ginger. Serve with sudachi and ponzu soy sauce.